Austrian baker Martin Auer is set to open Rye, a rye grain-focused bakery cafe, at 285 Lafayette Street, marking his American debut and adding to Nolita’s specialized bread scene.
El Califa de Leon, a noted Mexico City taco counter with a Michelin star, will launch its first U.S. outpost in Manhattan’s Flatiron district in spring 2026.
Chef Daniel Boulud’s new Brasserie Boulud is slated to open in spring 2026 on the Upper West Side, marking his return to the Lincoln Center vicinity with a sprawling, dual-level French brasserie.
Chef Andy Quinn and sommelier Cedric Nicaise of Noortwyck plan to open Oriana, a large-scale wood-fired restaurant in Nolita, expected in spring 2026.
Sal Lamboglia is set to open Bar Ferdinando in March 2026 at 151 Union Street, reviving the former Ferdinando’s Focacceria space with a new daytime Italian cafe and bar concept.
From a Brooklyn delicatessen to a bi-coastal caviar brand, Oleg Sanzyapov’s journey reflects immigrant entrepreneurship intertwined with tradition and sustainability claims in the luxury food market.
Baris Koroglu’s hospitality vision bridges vibrant New York neighborhoods with immersive dining experiences, reshaping how the city lingers over food and nightlife.
Born in Cappadocia, Baris Koroglu crafted two distinct New York venues—Aquarelle and DEJAVU—blending sensory luxury with a nod to classic late-night dining.
Baris Koroglu’s journey from Cappadocia to New York’s vibrant dining scene has birthed two distinct venues—Aquarelle and DEJAVU—that explore a refined philosophy of lingering hospitality through immersive atmospheres and evolving rhythms.
Baris Koroglu’s two New York venues, Aquarelle and DEJAVU, reflect his evolving hospitality sensibility, merging fine dining, nightlife, and immersive environments across the East and West Village.